Since this dessert isn't cooked, the liqueur in the mousse won't "cook off," making this dessert unsuitable for anyone who shouldn't have alcohol. The white chocolate-raspberry tofu mousse is equally good if the liqueur is eliminated. Non-alcoholic raspberry liqueur, vanilla extract, or orange flavoring also may be substituted.

Ingredients

12.3 ounces light extra-firm tofu

3/4 cup white chocolate chips

1 teaspoon raspberry liqueur

1/4 teaspoon salt

3 egg whites

1/2 cup sugar

1/4 cup water

Fresh raspberries and mint sprigs for garnish

Directions

Melt white chocolate chips according to package directions. Place melted chips and tofu in a food processor and process until smooth. Add raspberry liqueur and pulse to incorporate.

In a medium bowl, beat egg whites and salt until stiff peaks form.

Combine sugar and water in a small saucepan and bring to a boil over medium heat. Cook, without stirring, to the soft ball stage, 238°F. (The 238°F temperature is important to ensure that the hot sugar syrup "cooks" the egg whites and makes them safe to eat.)

Pour sugar over beaten egg whites in a thin stream, beating at high speed to combine.

Gently fold egg white mixture into tofu mixture, just until combined.

Spoon into eight ramekins. Cover and chill for four hours or overnight. Garnish with fresh raspberries and mint sprigs before serving.